Resep Kue Bangkit

Name: Resep Kue Bangkit
Yield: 1 servings
Cuisine: Indonesian
Ingredients: 9 oz Tani sago; 5 pieces Pandan; 2/3 cup coconut cream; 5.5 oz sugar; Egg yolks: 2 eggs; Salt: 1/4 tsp

Kue Bangkit is a traditional souvenir from Riau, Indonesia. It’s called “bangkit” because it doubles in size when baked.

📊 Medium 🍽 1 servings 👁 6

Ingredients

1 servings

9 oz Tani sago
5 pieces Pandan
2/3 cup coconut cream
5.5 oz sugar
2 eggs Egg yolks
1/4 tsp Salt

Instructions

Toast the sago flour 1 day before. Roast the sago flour and pandan leaves using low heat. Roast until light flour texture (approximately 15 minutes).
Turn off the heat, remove the pandan leaves, sift the flour, set aside. Preheat oven to 150°C.
Prepare a baking sheet that has been lined with margarine/baking paper, set aside.
Boil coconut milk, sugar, salt and pandan leaves until boiling, let cool. Beat the egg yolk until fluffy.
Mix the egg yolks with the cooled coconut milk, stir well.
Add the beaten egg yolk little by little to the sago flour (which has been toasted) while kneading until smooth. Mold the dough according to taste.
Bake on top and bottom heat for 35-50 minutes.
1. Stop beating the egg yolks if you feel like the dough can be rolled out. 2. Roast the sago flour the day before.

Cakes & Bread